Angel Cake - Mrs. W. G. Corbaley

Ingredients

• 1 cup flour
• 1 teaspoon cream of tartar
• 1.5 cups granulated sugar
• whites of 12 eggs
• 1 teaspoon vanilla

Method

1. 1

   Sift flour 6 times, then add cream of tartar, and sift 4 times.

2. 2

   Sift sugar six times.

3. 3

   Beat the whites of eggs very stiff; add vanilla, and gently stir into the flour and sugar.

4. 4

   Pour into a perfectly dry, ungreased pan with a funnel.

5. 5

   Bake 45 minutes in a moderate oven; on taking from the oven turn the pan upside down, putting 2 sticks under the edge of each side of the pan to permit circulation of air.

6. 6

   When cold remove from the pan.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 67. The excerpt below is the record exactly as published.

ANGEL CAKE— Mrs. W. G. Corbaley. Sift 1 cup flour 6 times, then add 1 teaspoon cream of tartar, and •sift 4 times. Sift l^, cups granulated sugar six times. Beat the whites of 12 eggs very stiff; add 1 teaspoon vanilla, and gently stir into the flour and sugar. Pour into a perfectly dry, ungreased pan with a fun- nel. Bake 45 minutes in a moderate oven; on taking from the oven turn the pan upside down, putting 2 sticks under the edge of each side t)f the pan to permit circulation of air. When cold remove from the pan. CHOCOLATE ANGEL CAKE— Louise Meissner. % lb. butter, % lb. sugar, 8 eggs, Vi ^- chocolate, 1 teaspoon vanilla, % ll). flour, 1 teaspoon baking powder. Cream the butter, acid the Bugar slowly then the yolks of the eggs, vanilla, chocolate (melted) then the flour, beat these for % of an hour, then add baking powder -and the whites of 6 eggs. Bake in slow oven one hour. SUNSHINE CAKE— Mrs. Wm. M. Harris. Whites of 7 eggs, yolks of 5 eggs, 1% cups granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.